Print Recipe

Instant Pot Corned Beef and Cabbage

Traditional corned beef needs to be in the brine for 10 days.
Prep Time1 d
Cook Time1 hr 35 mins
Total Time1 d 1 hr 35 mins
Course: Main
Author: Hip Foodie Mom

Ingredients

For the brine:

  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1 1/2 tablespoons whole coriander
  • 1 1/2 tablespoons whole mustard seeds
  • 1 1/2 tablespoons whole black peppercorns
  • 1 1/2 tablespoons whole allspice
  • 4 sprigs fresh marjoram
  • 4 sprigs fresh thyme leaves
  • 2 bay leaves
  • 1 2 1/2 to 3 pound brisket

For the corned beef and cabbage:

  • 1/2 teaspoon mustard seeds
  • 2 to 3 bay leaves crushed
  • 8 Allspice berries
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 to 5 garlic cloves
  • 4 cups water
  • 2 lbs petite red potatoes halved
  • 3 to 4 large carrots peeled and chopped
  • 1 head green cabbage cut into large wedges

Instructions

For the brine:

  • Combine all of the brine ingredients, except the brisket, in a large bowl or large brine bag. Add the brisket (you may have to cut it into 2 pieces) and rub the spice mix into the meat. Pour cold water over until the meat is covered. If you need to, weight the brisket down with something so that it is completely submerged; cover and refrigerate. The meat can be brined overnight or as long as 10 days. The longer the brining the more pickled the meat.
  • When ready, remove the meat from the brine and rinse well.

For the corned beef and cabbage:

  • Place your wire rack into your instant pot. Place the brined beef brisket on top of the wire rack and then add the spices, salt and pepper, garlic and water into the instant pot.
  • Close with lid and cook on on high pressure for 90 minutes. Quick release pressure and remove the lid carefully. Remove the cooked corned beef to a platter and cover with foil. Let rest while cooking the vegetables.
  • Without discarding any of the liquid in the instant pot, add the potatoes, carrots, and cabbage wedges inside; you may remove the rack if desired. Cook on high pressure for 5 minutes. (I placed my cabbage on top of the potatoes and carrots. This steamed the cabbage very nicely and the cabbage came out perfectly!) Do a quick pressure release before carefully removing the lid and then, removing the vegetables and onto the same platter with the corned beef. Season with salt and pepper and enjoy!